Plumed with herbs and rouged by a syrup of red wine and honey, this mountain of grilled vegetables would not be out of place at a Renaissance banquet. As vegetable side dishes go, this one is truly opulent. Make it with any selection of vegetables you want, but keep the volume close to what is described in the recipe (about 2 gallons of raw ingredient) so that the proportion of sauce to vegetable stays roughly the same.

DIRECTIONS1. Heat the grill as directed. Put the grill screen on the grill, and coat it with oil. 2. Toss the onions, sweet potatoes, round potatoes, leeks, parsnips, celery root, and butternut squash with the olive oil in a very large mixing bowl or roasting pan until evenly coated. Put the vegetables on the grill screen and grill until browned and tender on all sides, turning as needed. This will take about 10 minutes for onions and leeks; 15 minutes for sweet potatoes, round potatoes, parsnips, and celery root; and 20 minutes for butternut squash. Transfer the vegetables to a large bowl as they are done. If your grill has a temperature gauge, it should stay at around 375°F. 3. Cut the vegetables into large chunks, and toss with the salt and pepper. 4. Meanwhile, bring the wine and rosemary to a boil in a large skillet over medium-high heat. Boil until the wine reduces to one-third of its volume, about 1 cup. Reduce the heat to low and stir in the honey and butter until the butter melts. The sauce will be lightly thickened; if it is too watery, reduce more. Season to taste with the ½ teaspoon salt and the ¼ teaspoon pepper. 5. To serve, mound the vegetables on a serving platter and pour the sauce over the top.